Dave Semmelink joins Jonathan and Darren today to talk about his involvement with Lush Valley and his farm, Lentelus Organics. Jonathan met Dave while on a Lush Valley tree-harvesting day, raising money for the Comox Valley Chef's Association, and knew he was the kind of guy we love having on the show. With his feet firmly entrenched in local food production, and deftly involved in community efforts, we asked him to regale us with his Lush Valley tales. To our surprise, he was more suited as a follow-up to our recent Charcuterie and Local Farming episodes. Listen in as Dave delves into Farming, Food and Philanthropy!
Returning guest Cat Leduc joins Darren and Chef Jonathan along side Lynda Smith (her first appearance) for the newest Edible Valley Podcast. Today's exciting topic: Canning and Preserving! As we move into fall,we are well into harvest season - what better time to consider new options of how you are going to preserve your bounty? Listen in as our experts throw out some new flavours, ideas, and tips for you for your next food projects!
Cohen Brown of Clandestino Salumi joins a returning Brian McCormick of Clever Crow to today’s Edible Valley podcast! Chef Jonathon Frazier, Darren Howlett, and their guests discuss charcuterie! First we have to ask: What is charcuterie? We found we each have a slightly different opinion of the common theme; none of us define it the same way. We all agree that it centers around cured meats and the conversation goes from there!
After listening to the episode, you may want to check out :
: The Fatted Calf's Guide to Making Sausage, Salumi, Pates,Roasts, Confits, and Other Meaty Goods
As we near the end of summer, Chef Jonathan and Darren thought it may be interesting to hear from a few local farmers about how this summer compared to others, and the state of local farming in the Comox Valley. In attendance were: Gardening enthusiast extraordinaire: Ms. Toni Dunne; Owner of Ashbury Farms: Mr. Miguel Laroche; and recently relocated member of Merville Organics Ms. Robin Sturley. Listen in and hear how they weathered this years' curveballs, rolled with the changes, and dealt with the excesses. Let us know how your garden and your bounty may have differed from previous years - we would love to hear about it!
As summer winds down, Darren and Chef Jonathan take anepisode to reflect on how their summers have been going, what they've done withfood, and where they are headed - their food intentions for the next fewmonths. Canning, preserving, pickling, curing, and more are on the table. Theyget into new ingredients that inspire them, and new methods they hope to dabblein.
With the Comox Valley’s fourth Flavour Festival approaching quickly, Chef Jonathan Frazier and Darren Howlett have the chance to sit down with organizer and executive director of the North Island College Foundation, Susan Auchterlonie. This event is returning after a year long hiatus, and we talked about all the exciting plans that will occur at this year’s highly anticipated festival.
As always this festival allows the Comox Valley to showcase its finest chefs, vintners, farmers and producers in support of education and culinary culture in our community. If you are one of the lucky 500 people that were able to get a ticket (it sold out in five minutes), you’ll definitely have a memorable time and we look forward to seeing you there!
Chef Jonathan and Darren talk about an organization dear to Jonathan's heart. Chef Leslie Stav and Sue Smith sit in, representing the Vancouver Island Chef's Association, a group Jon has long been part of. We get to shed a little light on this wonderful group dedicated to community, education and food. From their programs to train young disciple into chefs, involvement in community farms and showcasing their products, to creating a network for chefs across the nation - all done with an eye on excellence, inclusion and education. Listen in to hear why it strikes a resonance with Jonathan and our guests.
GARLIC pt2! Following up with everything garlic in our lastepisode (and with the Garlic Festival just around the corner), Arzeena Hamir returns togo into greater detail about the variety of flavours and textures of this keyingredient; growing techniques, and choices you have when considering yourgarlic. She speaks of the benefits of eating our locally produced vs. imported types,local strains and varieties, and the methods required to grow your own hearty garlic.It’s always a treat to have such a passionate and compelling proponent of localfarming in the studio for this podcast - listen in and let us know what youthink!
GARLIC! Tonight we sit down with the ever lovely Arzeena Hamir of Amara Farms and Craig Freeman of the Merville Hall to talk garlic. With the Garlic Festival just around the corner, there is just so much to cover! Arzeena has so much to say about flavours, strengths, varietals, and more, and really gets to the heart of why there needs to be an annual Garlic Festival. Craig then walks us through the reinvigorated Merville Hall and lays out their accomplishments and ambitions – not the least of which is hosting this great event! You are not going to want to miss this event – listen in for all of the details!
Today Chef Jonathan Frazier and Darren Howlett had the wonderful opportunity to sit with Vickey Brown of the Comox Valley Farmers Market, Sue Smith formerly of Beyond the Kitchen Door and Chef/President Leslie Stav of North Vancouver Island Chef's Assosciation. In a lively discussion about the direction and future of Comox Valley Farmers Markets, we discuss the growth and continued trends towards supporting (and eating) local and the connection between our local Chefs and the Market.